Moroccan Chickpea and Vegetable Couscous
Moroccan cooking is known for complex spices and an innovative approach to humble ingredients like beans and grains. Chickpeas, vegetables, and couscous star in this Moroccan-inspired dish.
Gather Your Ingredients
Before You Begin
Sprinkled with additional lemon juice and a tablespoon or two of extra-virgin olive oil, this dish is also good cold as a salad. Harissa, a fiery Maghrebi hot sauce flavored with chiles, caraway, garlic, and cumin, is a traditional accompaniment and worth looking for. Vegetable stock or water can be used instead of chicken broth, if a vegetarian version is desired. The couscous may need salt to replace that lost from the chicken broth.
Instructions
1.
Melt 2 tablespoons butter in a large skillet over medium-high heat. When the foaming subsides, add the couscous and cook, stirring frequently with a heatproof rubber spatula or wooden spoon, until some grains are just beginning to brown, about 3 minutes. Scrape the grains from the skillet into a large bowl and return the pan to medium heat.
2.
Add the remaining 2 tablespoons butter to the empty pan. Once the butter melts, add the onion, carrots, and 1 teaspoon salt. Cook, stirring occasionally, until the onion softens and begins to brown, about 5 minutes. Stir in the garlic, coriander, and ginger and cook until fragrant, about 30 seconds. Add the chickpeas, broth, and 2 cups water, increase the heat to medium-high, and bring to a boil.
3.
Stir in the peas and pour the mixture over the toasted couscous; cover tightly with plastic wrap and allow to sit for 12 minutes. Remove the plastic wrap, add the herbs, and fluff the grains with a fork. Adjust the seasonings with salt and pepper to taste. Serve immediately, accompanied by lemon wedges.
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